Smoked BBQ Beef Shank
BBQ beef shank is a classic American smoked meat dish, particularly popular in Texas and the Southern states. The smoking technique was first used by Native American tribes, later perfected by cowboys and American barbecue masters. During long, slow smoking, the flavors of the meat deepen, and the tender texture perfectly complements the spicy BBQ sauce. This dish is a perfect choice for larger gatherings with friends and family barbecues. The correct smoking technique and resting the meat are key to keeping the beef truly juicy and flavorful.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Clean the beef shank, then evenly rub it with coarse sea salt, black pepper, Hungarian sweet paprika, garlic powder, onion powder, and brown sugar. This dry rub helps to bring out the flavor of the meat.
2
Let the seasoned meat rest in the refrigerator for at least 2 hours to allow the flavors to penetrate. If you have time, you can let it rest overnight for the best results.
3
Preheat the smoker to 230°F (110°C). Distribute the charcoal or wood evenly in the smoker to ensure a long and consistent smoke.
4
Place the meat in the smoker and smoke at low temperature for 4-5 hours. Every hour, spray it with a little apple juice to keep it moist and flavorful.
5
When the meat reaches an internal temperature of 195-205°F (90-95°C), remove it from the smoker, then wrap it in aluminum foil and let it rest for at least 30 minutes to allow the juices to redistribute.
6
After resting, slice or shred the meat and serve drizzled with BBQ sauce.
